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“Ramen Lovers’ Heaven”
I’m pretty sure all of the ramen lovers’ out there would have already heard of Ramen Champion and if you haven’t, you might want to schedule a lunch or dinner date there soon. Ramen champion is located at the hip and trendy Bugis+ and operates on a cash-less system – you’ll be given a card upon entry – everything you’ve ordered will be charged to the card and payment is upon exit.
Fans of the outlet and ramen might also be excited to know that Ramen Champion holds ramen tasting competitions among the stalls there (hence the name). This year, there were a total of 6 contenders – with 5 from Ramen Champion Bugis+ and one from Changi Airport T3. The thought of six different types of ramen was enough to make our stomach growl furiously. We couldn’t wait to try them all!
Buta God was 2013’s Ramen champion and specialises in pork ramen. Representing Buta God was Chef Mamoru who has 6 years of experience and translates that and his creativity into creating different fusion styles of Japanese dishes and ramen combinations.
God Ramen ($15.90). The combination of marinated pork belly slices and poached egg complemented the slightly sweet tonkotsu broth. The tonkotsu broth is comparably lighter but increased in richness once the poached egg is broken and stirred into the broth.
Pork belly slices were tender and portion served was generous which makes pairing it with the thin ramen noodle somewhat satisfying – knowing that you don’t have to finish the noodles first and leaving the meat a.k.a “good stuff” to the last.
The thin noodles delivered plenty of flavour with each slurp but I think satisfaction level would have increased if the noodles were thicker. Scallions would of course always be included in ramen, it’s like the driving force that powers the ramen and brings out its best qualities and yes, I like having the scallions in my ramen.
Shodai Koji creates and serves Yokohama-style ramen and was represented by Chef Koji Takano. Chef Koji Takano is the disciple of Chef Koji Tashiro who is also known as the “Son of the Ramen God”. Although not related by blood, Chef KojiTashiro is a disciple of the famous “Ramen God” Kazuo Yamagishi, which is how he earned his moniker.
Yokohama’s broth tends to be heaver, with a more meat-centric profile thus it came as no surprise to know that their signature ramen is the Triple Chashu Ramen.
Triple Chashu Ramen ($16.80). The combination of the tonkotsu broth and triple chashu resulted in a heavier, porkier broth. All 3 types of chashu were really well done, the cuts were thick enough to compensate the fact that there were only 2 of each type and they were all well marinated; the pork belly was fall-apart tender.
The medium-thick ramen noodles cling together and hold the soup, providing a good deal of hearty porky flavor with each slurp. Slightly disappointing was the overcooked ajitama egg which is always one of the highlights in Japanese ramen to me.
Riki Ramen means “Energy Boost” and is of Tokyo’s origins. For the competition, Chef Hashimoto Kentaro is representing Riki Ramen. Chef Hashimoto has been a fan of ramen since young and his career path was inspired by the “Ramen God”.
Riki Chashumen ($16). All our curiosity of an “energy boost” were instantly dispelled upon our first sip of the soup. Riki Chasumen is heavily topped with garlic, that distinctive pungent and spicness definitely powered us up. Chashumen is Jiro-kei ramen, a style popular with Japanese men and when its Jiro-kei, we can always expect extra volume.
Apart from garlic, Riki Chasumen is also topped with heaps of boil bean sprouts and cabbage. The thick cut of pork belly chashu has been torched for additional fragrant. With so many “extras” going on, the result was a bowl filled with thick, flat, chewy noodles and broth bursting with umami flavour. After such a hearty and filling bowl of ramen, It’s hard not to get charged up. Try this if you’re mad for garlic and perhaps, request for lesser bean sprouts.
The nickname of “Ramen God” isn’t something we came up with, and refers to Chef Kazuo Yamagishi, the legendary ramen chef credited for inventing the wildly popular Tsukemen or otherwise known as, the dipping noodles. The invention was Chef Kazuo’s solution to enjoy piping hot ramen on the go. The solution of separating the ramen noodles and the broth was simple and ingenious.
Original Tsukemen ($15). The salty, sweet, thick broth is a blend of vegetable and pork and we also tasted bonito. Dipping the noodles into the broth, we could understand why Chef Kazuo is nicknamed the “Ramen God”, this separation ensures that the medium-thick noodles stay firm and springy while the broth remains warm. We can foresee ourselves dipping and slurping ramen in betweens doing up powerpoint presentations and emails.
Both egg and meat was also done well. The soya sauce and mirin marinated egg come out slightly salty and sweet with a golden, liquid yolk. Meat were soft and totally a breeze to chew through. The strong bonito that we picked up can be a little overwhelming as it brings the broth onto a sweeter ending note.
Menya Ryu ramen is of Hokkaido origin and maintains the original flavors of Sapporo. The broth of ramen from this area is cooked with a minimum of 7 hours daily. Menya Ryu retains the original flavors of traditional Sapporo Miso ramen by using a combination of 3 types of Miso (red,white and black). For the competition, their signature ramen is created and represented by Chef Melvin Yeo.
Sapporo Miso Special Ramen ($15.80). Chef Melvin captures the essence of Sapporo miso ramen impeccably, from the rich broth of Tonkotsu and chicken to the thick, robust noodles.
The rich broth is also on the saltier side but it’s something to be expected, afterall 3 different types of miso came together for this bowl of ramen. Meat was tender and the ajitama egg was also done well, we always appreciate a tamago with golden, liquid yolk. We thought it tastes better with the mixing in of the accompanying chilli.
Last but not least, we have Tonkotsu Ikkyu. At review time, Tonkotsu Ikkyu can be only be found at Changi Airport T3. The man behind Tonkotsu Ikkyu is Chef Koji Tashiro, “Son of Ramen God”. Chef Koji is also a discipline of “Ramen God” Kazuo Yamagishi and due to his strong interests in ramen, he is also the producer of Ramen Champion.
Special Tonkotsu Ramen ($15.80). Tonkotsu Ikkyu’s special ramen is created on the request of Hong Kong celebrity, Eric Tsang. The outcome of this request is a bowl of milky and light Tonkotsu broth with pork collar cha shu cooked in western sous vide style. The high quality broth sees that the soup and oil are mixed well and it’s so creamy because the oil doesn’t separate from the soup.
The thin noodles picked up the creamy broth, indulging every slurp with the impeccable broth. We wished the noodles were a little bit more springy and the egg was given as much thought as the broth. It would also be great if we have Tonkotsu Ikkyu a little closer to town.
Everyone had their own favorite and it all boils down to personal preferences. Some of us like the noodles thick while others perfer a creamier broth and for some it’s all about the meat. No matter your liking, Ramen Champion’s varied selections allows diners to have their pick and all the chefs take equal pride in their creations and dishes.
Tonkotsu Ikkyu emerged the 2014 champion from all the votes, and we agreed that it was a well deserved win for them. The soup broth is truly in a class of its own, it’ll make a trip to the airport worth it. Congratulations Tonkotsu Ikkyu and we hope to see you nearer in the heart of the city sooner than later!
Expected Damage: $15 – $20 per pax
